Welcome to Tuesday all my sparkling darlings.
Before I wrote cookbooks, created clean eating programs, and even before I opened restaurants, I was a personal chef. I had a client once who was a single mom of a 7-year old girl. It was the first time I cooked for them, and I was just wrapping up in the kitchen when they got home from work and school.
The daughter walked in the house and stopped, dead in her tracks. She started wiggling her nose, just like a cat does when a dog passes by. She looked up at her mom and asked “what is that smell?” with a perplexed look on her face.
Her mom laughed and said, “that’s the smell of food cooking in our kitchen!”.
It was fucking heartbreaking and it gave me happy chills at the same time. Heartbreaking because this little girl had NEVER had a home cooked meal in her 7 years, and happy chills because she was going to have one that night.
I made this recipe for you because people are buzzing around like cute little bumble bees, going from one thing to the next, sucking the pollen out of life without slowing down to enjoy the sanctity of the kitchen.
This recipe requires a small amount of effort, but 20 minutes is all you need (plus a few minutes for chopping the veggies) for a home cooked meal that will leave your house smelling like Italy.
May you have a beautiful week ahead, filled with love, nourishment and laughs, so hard that there are actual tears.
20 Minute Vegan One Pot Pasta
Make sure you have this stuff before you start
1/4 cup water
1 smallish onion, diced (105g)
3 cloves garlic, minced
4 cups mushrooms, chopped (260g)
2 green onions, chopped (use white and green parts)
1/4 cup fresh parsley, chopped (15g)
1 teaspoon dried oregano (1g)
1 teaspoon dried basil (1g)
1 teaspoon garlic powder (4g)
1 teaspoon red pepper flakes
2 cups tomatoes, diced (300g)
8 oz whole wheat spiral pasta (226g)
2 cups low-sodium veggie broth (470ml)
1 tablespoon canned coconut milk (15ml)
2 cups chard, chopped (105g)
Salt and fresh cracked black pepper to taste
Here’s how to throw it together, with love
- Heat the water in a large pot and saute the onions and garlic for 3 minutes.
- Add the mushrooms, green onions, fresh parsley, dried oregano, dried basil, garlic powder, red pepper flakes, tomatoes and stir.
- Add the pasta and the veggie broth and bring to a boil.
- Turn heat down and simmer for 20 minutes, stirring frequently so that the pasta doesn’t stick to the bottom of the pan.
- After 20 minutes, most of the liquid should be absorbed and the pasta should be done. If there is still a lot of liquid and the pasta isn’t soft yet, cook for an additional 3-5 minutes.
- Turn off heat and add the coconut milk, chard, salt and pepper and stir until everything is combined.
- You can use any variety of mushrooms. I like to use oyster and beech mushrooms (tip: you can find a huge variety of well priced mushrooms at Asian grocery stores).
- Top pasta with chopped walnuts when serving. It adds a delicious crunch.
- If you’re using canned tomatoes, buy Eden brand because they don’t use BPA in their cans.
- You can use full fat or light coconut milk, just make sure it is the kind in the can.